DFAC Equipment

Red River Dining Facility | Proposal Attachment 2 – Statement of Work/Salient Characteristics FA460826QC077 Page 1 of 13 CUI CUI Combined Statement of Work (SOW) & Salient Characteristics Prepared for Red River Dining Facility Current As Of: 02 June 2026 Barksdale AFB, LA 71110 -- 1 of 13 -- Red River Dining Facility | Proposal Attachment 2 – Statement of Work/Salient Characteristics FA460826QC077 Page 1 of 13 CUI CUI Executive Summary Scope / Description of Services The work covered by these requirements consists of furnishing all plans, materials, labor, equipment, appliances, and performing all operations to uninstall existing equipment and install new food service equipment (including fryers, refrigerators, holding cabinets, ranges, and prep tables) in the Red River Dining Facility located at Bldg. 4631. Background The Red River Dining Facility currently has multiple items of equipment that are aging and need to be replaced, along with requirements for new equipment to support dining operations. Replacement and installation of these items will help maximize effective and proper cooking procedures and ensure proper preparation in accordance with the Tri-Service Food Code. Approach The work covered under this Statement of Work shall consist of furnishing all material, labor, and equipment necessary to provide, assemble, and install new food service equipment, as well as remove and dispose of existing equipment identified for replacement. Contractor will properly disconnect the existing equipment items from the building’s utilities. They will then remove the agreed upon equipment items (government will mark equipment with an X signifying which to remove) and move them to the designated Dining Facility warehouse to prime for disposal. The contractor will then move the new equipment into the kitchen, uncrate and assemble the equipment, and make all final connections to existing utilities to include electric, water, drainage, gas, and support/anchoring. All equipment will be installed in accordance with the manufacturer's instructions, to include proper calibration and a test run/function check performed in front of the Government representative. Furthermore, the contractor will ensure the removal of all packaging materials and debris, leaving the work area in a clean and orderly condition. The installation shall be phased to minimize disruption to dining facility operations, and the contractor must coordinate with the project manager to establish an installation schedule. -- 2 of 13 -- Red River Dining Facility | Proposal Attachment 2 – Statement of Work/Salient Characteristics FA460826QC077 Page 1 of 13 CUI CUI Timeline Phase / Requirement Details Delivery and Installation Ninety Days ARO. Hours of Operations Normal hours of operation for this contract are between hours of 0800 and 1600 hours. The contractor shall perform the services required under this contract during this time excluding Saturdays, Sundays and Federal Holidays. Equipment to be Installed The following items (or equal to) are required for installation: Ite m # Equipment / Name Qty Salient Characteristics (Or Equal) 1 Immersion blender (Galaxy IMBL9 9”) 2 Variable speed immersion blender 2/5 hp. Removable stainless steel blending shaft, variable speed of 4k to 16k RPM, 60 Hz, 1 Phase, 120v, 750 watts. 2 Floor Fryer Natural Gas 70-100 lb. Stainless Steel 1 Tank dimensions fry pot width 18” depth 18”, all stainless steel tank, door, front, top, ledge and header; galvanized steel sides, easy to use thermostat, temperature between 200-400 degrees Fahrenheit. 3 One gallon blender 2 Commercial heavy duty 3 ¾ HP, stainless steel container with large side handles for easy usage/pouring. 4 T-link quick disconnect 48” coated steel gas appliance connector hose 2 48” coated steel gas appliance connector hose. 5 Induction Range, Countertop Vollrath 59300 Mirage cadet 6 Measures 16”x12”, 1-20 power levels or F/C temperature level controls, easy to read digital power level, timer, pushbutton controls, stainless steel case, 6 ft power cord, equipped with variety of safety features: overheat protection, small article detection, pan auto detection, empty pan shut off. 6 Hat lamp carving station board measures 20”x24” maple wood with juice grooves 3 A single bulb heat lamp to ensure each food item remains warm throughout the length of buffet service made of durable aluminum featuring a flexible body that makes it easy to lower and raise the light. Comes with a 250W infrared bulb and has an on/off switch that’s located on the base for safety and easy access. -- 3 of 13 -- Red River Dining Facility | Proposal Attachment 2 – Statement of Work/Salient Characteristics FA460826QC077 Page 1 of 13 CUI CUI Ite m # Equipment / Name Qty Salient Characteristics (Or Equal) 7 Hobart Legacy (HL400-1 10 qt) planetary floor mixer w/guard & standard accessories 1 40 quart maximum heavy duty mixer, VFDadvantage variable frequency drive, maximum capacity overheat protection, reinforced planetary shaft system, triple interlock system with magnalock technology, gear transmission, 3 fixed speeds, plus stir speed, shift on the fly controls, 20 minute smart timer, ergonomic swing out bowl, open base, metallic gray hybrid powder coat finish, stainless steel removable bowl guard, rubber foot pads provided. 8 Hobart Buffalo Chopper (84186-1 15 lbs) 1 Food processor with # 12 hub – 1 hp, 1725 RPM for blades, special cutlery grade, stainless steel knives that are capable of cutting down tough proteins in minutes, safe guarded power switch, 6 ft flexibale power cord, bowl 18” inside diameter. 9 Robot Coupe R2 Dice Ultra 3 qt combination food processor 1 5/32” slicing disc, 5/64” grating disc, 3/8” dicing kit, continuous feed head, smooth “S” blade, 3 qt/3 liter stainless steel batch bowl. Direct drive induction motor (no belt), built in on/off/pulse buttons, safety and motor brake, 1725 RPM speed, dimensions 9 1/8” x 17” x 20 ¾” (WxDxH). 10 …